Sour Cream Chicken Enchiladas
Creamy white sauce enchiladas loaded with juicy chicken and green chiles, the potluck favorite everyone asks for.
Ingredients (serves 4)
- 1 lb chicken breast
- 8 tortillas
- 2 cups shredded mozzarella
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups chicken stock
- 1 cup sour cream
- 1 can green chiles
- 1 tsp cumin
- 1 tsp onion powder
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Save this recipeInstructions
- 1
Simmer the chicken in salted water until cooked through, about 15 minutes, then shred and toss with the cumin and onion powder.
- 2
Melt the butter in a saucepan over medium, whisk in the flour for 1 minute, then slowly whisk in the chicken stock.
- 3
Simmer the sauce until thickened, about 4 minutes, then remove from heat and stir in the sour cream and green chiles.
- 4
Fill each tortilla with chicken and a pinch of cheese, roll, and arrange seam side down in a greased 9x13 inch dish.
- 5
Pour the sour cream sauce over the top and cover with the remaining cheese.
- 6
Bake at 375°F until golden and bubbling at the edges, about 22 minutes.
